I’m still on my eggplant kick, so here’s a crazy-simple recipe especially for those first-time eggplant cookers. This recipe and the whole style of “in potacchio” originates from Marche, the region where my grandfather Giuseppe was born and raised (until at age 22 he came to America, in 1911).

“In potacchio” is a method of frying-then-stewing (also called braising), using rosemary, olive oil, garlic and dry white wine. This recipe adds tomatoes at the end.

Continue reading Melanzane in potacchio at Our Italian Table.

Many, many years ago, I imagine our great grandfather, Gaspare Becci, staring out over the baby blue Adriatic sea as he slowly made his way up the gentle hill to Scapezzano in Le Marche.  Was he perhaps returning from a day of hard labor near the sea? Had my grandfather, who spent his days in America as a stonemason, carried on the tradition from his father in

Italy? I imagine Gaspare returning home, tired from the long day’s work, to find his wife, Filomena, preparing a simple meal on the fire, as she also tended to her children.

Continue reading A Magical Silver Thread: Fresh Cod in ‘Potacchio’ at Our Italian Table.